I had this one two years ago.
I have already had the same one two years ago.
Well, it will be the same in a month.
The transparency of the Kaygetsu 😊.
It has a very beautiful mouthfeel!
The acidity is strong and sharp.
The umami that comes out gradually.
I prefer this sake chilled.
Sake made with Kameizumi's famous CEL24 yeast.
Starts at 13.5° C.
Nice aroma of cherries and muscat.
Subtle sweetness on the palate.
Then comes some spiciness.
It may become sweeter as the temperature rises.
I think it is less sweet than Kameizumi.
Lunchtime drinking at Sake Bar Nami in Akashi City, Hyogo Prefecture.
It is a gentle Yamahai with a calm and smooth taste.
It goes well with Muscat which was given to us by a friend of the master 😭.
